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Sunday, 16 September 2012

Yummy Chicken Sandwich

The husband had gone for a product launch event to Hyderabad over the weekend. He was coming back today evening. And I knew after the flight and missing the lunch hours he would a like a hungry five year old. He was about to reach home by 5PM so it would be way past the lunch time and he wouldn't have any full fledged meal at that time. So I was racking my brain to figure out something which would be filling and can be made with the ingredients currently available in my pantry.

Chicken is a staple thing we have on the weekends, hence I had chicken in the freezer. I had recently found out a very nice chicken store in our neighborhood. Even after one week in the freezer when I defrost the chicken its still soft and fresh. So I decided I would make something with chicken. Chicken sandwich looked like a good option.

I connected to the net, and began searching for a nice chicken sandwich recipe. I specially wanted to avoid the recipes which were all heavy on mayonnaise. But unfortunately most of the chicken recipes I found on the net were either mayonnaise or cheese filled. Some of the indianised versions didn't sound good enough for me. After an hour of futile search I closed the laptop and decided to come up with my own version of chicken sandwich. I speculated between going for an all Chinese recipe or something more Indian. When the confusion between the two didn't appear to go, I thought why not a fusion of both? Thus the following recipe was born.

2. Slice the onion longitudinally and chop the green chilli very finely. (If you are ok with having bigger chilli pieces then you can chop it that way)

3. Heat oil in a skillet and toss in the onion and chilli, fry till golden brown. Keep them aside to cool

4. In a deep bottomed wok take 3 cups of water. Put the cleaned chicken pieces in the water. Add 1 tsp of pepper powder, 2 tsp salt and 1 tsp of butter to the water. Cover the wok and turn on the heat. As the chicken gets cooked, the flavours of pepper and butter will get uniformly infused into the chicken pieces.

5. Boil the chicken pieces for 6-7 mins and then turn of the heat. Let it cool and then take out the boiled chicken on a plate. Note that the chicken should not be all mushy, it should remain a bit hard when you remove it from the heat.

6. Shred the chicken pieces using two forks and keep it in a mixing bowl

7. Add the fried onion and chilli, red chilli powder, remaining pepper powder, 2 tsp butter, curd, soya sauce, ginger garlic paste, oregano, cheesy spread, magic masala and a pinch of salt if required to the mixing bowl. Mix everything together so that the chicken is well coated with all the ingredients.

8. Heat 2 tsp oil in a skillet. Add the remaining butter to the oil. You can add more according to taste. Toss in the chicken mixture into the skillet and fry it for 4 minutes, occasionally stirring it so that the mix doesn't stick to the bottom of the skillet.

9. Keep the fried mix aside. Take the bread slices, chop off the hard edges of the bread. Butter on side of the bread slices.

10. Now heat the skillet and keep the bread slices one by one, the buttered side facing the bottom of the skillet. Let the bread surface become slightly browned. Do the same for all the breads.

11. Lay the bread on a serving plate, the fried side facing down. Butter the other side of the breads lightly. Spoon some of the chicken mix on one bread and cover it with another bread. A total of 4 sandwiches are made. Cut the sandwiches diagonally and serve with some ketchup and potato chips as sides.

I am very self critical of my cooking. If I am not satisfied with the end result, no matter how much praise I get for it, I am not at peace. Today I was really happy with the end result, just the way I wanted it to be. More Indian and yet having all the right mix of Chinese flavor . The hubby really enjoyed the sandwich and even licked clean the surplus chicken mix from the mixing bowl. I was smiling looking him eat the way he ate and knew what was going into the food blog next. Try this one and I bet you are absolutely going to love it.

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About Me

Folks, welcome to this small corner of the world which is my kitchen. I am a Bengali which by default makes me a certified connoisseur of food, but most of the time in kitchen I follow my own rules. Being poor at remembering the recipes I end up experimenting a lot with my food and still manage to keep it edible.

I am a software engineer by profession and a writer at heart. I love photography and travelling. Creativity is my forte. I hate being stereotype, so this space won’t be just limited to food ideas and recipes, but a lot more about the day to day unnoticed stories that goes into making that signature dish of yours. My blog is a humble attempt to present our culinary heritage to one and all and document traditional recipes which gets passed on through generations just by word of mouth.